Removal of Off-flavor from Laminaria Japonica by Treatment Process of Supercritical Carbon Dioxide
作者： Jung-Nam Park , Ryoung-Hee Kim , Hee-Chul Woo , Byung-Soo Chun
DOI: 10.7464/KSCT.2012.18.2.191
关键词: Yield (chemistry) 、 Flavor 、 Ketone 、 Hydrocarbon 、 Supercritical carbon dioxide 、 Laminaria japonica 、 Chromatography 、 Chemistry 、 Treatment process 、 Carbon dioxide
摘要: In order to reduce or remove off-flavor and volatile organic compounds (VOCs) from Laminaria japonica effectively, continuous treatment process by supercritical carbon dioxide (SC-CO2) was applied. After freeze-drying, powdered with 710 µm used. Experiments were carried out at temperature range 35 55 ℃, pressure 10 25 MPa for evaluation of SC-CO2 effect. Flow rate used in this reseach constantly fixed 26.81 g/min. Before after SC-CO2, VOCs analyzed gas chromatography-mass spectrometry detector (GC-MSD). Total 47 emitted identified before major components seaweed smell (ordor) as alcohols, aldehydes, ester acids, ketone, halogenated hydrocarbon. Off-flavor all experimental conditions re- duced removed treatment. Among the conditions, highest removal yield ℃.
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